This recipe uses peanut butter and yogurt to create a moist and flavorful cake with a fun swirl. I'm posting it here so I can go back to this recipe later on when I want to bake it again.
- Yields: 4 muffins
- Prep time: 10 minutes
- Cook time: 15-20 minutes (depending on the model of your air fyer) I baked mine at 15 minutes
Ingredients:
For the muffins:
- 1 cup almond flour
- 1 large egg
- 1/4 cup yogurt
- 1/4 cup zero-calorie sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 1 tablespoon melted coconut oil or butter
- Optional: 1 tablespoon almond milk (if batter is too thick)
For the peanut butter swirl:
- 2 tablespoons peanut butter
- 1 tablespoon zero-calorie syrup (or more to taste)
Instructions:
- Prepare the Pan: I greased my ramekin (perfect for the air fryer). Preheat your air fryer to 320°F (160°C).
- Mix the Wet Ingredients: In a medium bowl, whisk together the egg, yogurt, melted coconut oil (or butter), zero-calorie sweetener, and vanilla extract until smooth.
- Combine the Dry Ingredients: In a separate bowl, combine the almond flour and baking powder.
- Make the Batter: Add the dry ingredients to the wet and mix until just combined.
- Create the Swirl: (Optional if your peanut butter is not smooth) In a separate small bowl, microwave the peanut butter and zero-calorie syrup for about 10-15 seconds until it's a pourable consistency. Stir until smooth.
- Assemble and Bake: Pour the cake batter into your prepared pan or muffin cups. Dollop spoonfuls of the peanut butter mixture on top. Use a knife or a toothpick to gently swirl the peanut butter into the batter.
- Air Fry: Cook for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake or muffins cool in the pan for 5-10 minutes before serving.
